Belgian Lukken Cookies
INGREDIENTS
  • Cooking Time: 1 (per cookie)
  • Servings: 50
  • Preparation Time: 25
  • 1/2 dozen large eggs
  • 1 lb. butter (melted)
  • 1 1/2 oz. of whiskey or brandy
  • 3 tlbs. vanilla
  • 1 dash of salt
  • 1 lb. light brown sugar, packed (2 cups)
  • 1 lb. white sugar (2 cups)
  • 2 lbs. all-purpose flour
DIRECTIONS
  1. Melt the butter and let cool.
  2. Add eggs, whiskey and salt, blend together.
  3. Add both sugars and mix thoroughly.
  4. While blending, mix in flour a little at a time until well blended, removing any hard chunks of brown sugar.
  5. Roll mix into a tube and wrap with plastic wrap, store in the fridge overnight.
  6. Heat cookie iron on stove. Test by dropping a little water on it, it will sizzle before evaporating. Experiment with the temperature to get it just right, no two stoves are the same.
  7. When ready, spoon a lump of the dough on the iron and close clamshell tightly. Cook for 20 to 30 seconds - just enough to lightly brown - and flip to the other side for another 20 to 30 seconds. Repeat for the rest of the dough pieces.
RECIPE BACKSTORY
A flat, crisp wafer cookie, similar to a pizelle, but much more dense and rich. A fantastic family recipe that was passed down from Grandma. Traditionally made around the new year to bring good luck. Must be cooked on a Belgian Lukken Cookie Press (Not easy to find but well worth it).